Ingredients
For the French Toast
1-pound loaf challah, sliced 1-inch thick
Cooking spray or 2 teaspoons unsalted butter, room temperature (for coating baking dish)
4 large egg yolks
2 cups heavy cream
2 cups whole milk
1/2 cup of sugar
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon kosher salt
For the Pecan Crumble
3/4 cup pecan pieces
2 tablespoons chilled unsalted butter, cut into pieces
2 tablespoons chilled unsalted butter, cut into pieces
2 tablespoons light brown sugar
1/2 teaspoon kosher salt
Fresh raspberries and blueberries, if desired
Process:
French Toast
- Spread out bread on a rimmed baking sheet; let stand overnight.
- Butter a 13×9” baking dish. Cut bread so slices are similar in size. Arrange, overlapping, in rows in prepared dish.
- Whisk eggs, egg yolks, cream, milk, sugar, vanilla, cinnamon, nutmeg, and salt in a medium bowl. Pour over bread, pressing bread to help it soak up custard. Cover and chill at least 2 hours.
Pecan Crumble and Assembly
- Preheat oven to 375 degrees F. Pulse pecan pieces, butter, brown sugar, and salt in a food processor until pecans are coarsely chopped. Scatter pecan crumble over soaked bread.
- Place dish on a rimmed baking sheet and cover tightly with foil. Bake until warmed through (a knife inserted into the center should feel warm to the touch), 25 to 30 minutes.
- Remove foil and bake until deeply browned, 35 to 40 minutes longer. Let cool slightly before serving with fresh berries.
